This vegan lemon curd tart with a crispy gluten-free almond-oat walnut crust is easy to make, refreshing, and tastes best with fresh strawberries or whipped coconut cream! It’s definitely the perfect simple dessert for warm spring or summer days that anyone will love!
Note:For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
Preheat the oven to 356°F (180°C) and lightly grease a 10-inch tart pan with a removable base (or springform pan or pie dish).
Place almonds, walnuts, and oats in a blender or food processor and process into a coarse flour. Then add the dates, syrup, and liquid coconut oil, and process until the mixture sticks together. (If it seems too dry, add a little bit of water or non-dairy milk).
Transfer the mixture into your prepared pan. Press it down firmly and up the sides to create an even tart shell. Bake in the preheated oven for about 15 minutes (or just place in the fridge for a no-bake option).
Allow to cool completely before adding the filling.
Place all ingredients for the lemon filling in a saucepan and whisk to combine (make sure the agar and cornstarch have completely dissolved). Bring to the boil, stirring constantly, then reduce the heat and simmer for another 1-2 minutes, until it has thickened slightly.
Pour the mixture into the tart shell and allow to cool for about an hour at room temperature. Then transfer to the fridge and cool another at least 3 hours (or better overnight), until the filling has set.
Garnish with fresh strawberries and lemon slices over serve with whipped coconut cream.
Almonds/Walnuts: Feel free to substitute any other nuts, such as peanuts, hazelnuts, or pecans. To make the crust nut-free, you can use sunflower seeds, pepitas, or shredded coconut flakes. Please make sure to use ground whole nuts and no nut meal/flour, or you'll need more oil.
Dates: If you don’t have dates with a soft-chewy texture on hand, you can also soak other pitted dates in warm water for about 10 minutes to soften. Then drain and pat dry thoroughly.
Coconut milk: You can also use another non-dairy milk or cream. I recommend using half amount of non-dairy cream & half amount of non-dairy milk to ensure the perfect balance of richness.
The instruction time does not include chill time.
Please read my blog post above for further helpful information and tips.